Steak rub/sauce

braddil

Ok, I'm not sure if this is the right forum to post this question, but:  I was in Las Vegas last weekend and had the BEST steak I have ever had before.  I had a dry aged rib eye steak from Joe's Prime Steak and Seafood Restaurant.  The steak was perfectly seared and cooked and it had an incredible flavor!  One of the best parts of the meal though was a steak rub that they served with the steak, rather than a steak sauce.  It was so good I've been trying to find a copy cat recipe on the internet ever since I got back.  My question for you guys is:  Do any of you have a good "dry" steak sauce/rub that you use?  I have never used anything but regular A-1 or something like that.  This was some sort of sea salt base or something.  Anyway, any suggestions or thoughts would be appreciated.  Thanks a lot!  Again, I hope its ok to post this kind of question on this forum.  Thanks!

stike

A1 on dry aged steak?  >openly weeping<

i might use some rub on a fresh strip or ribeye to mix things up.  "raising the steaks" is a good one.
i kep it to a 400 fire or so (otherwise the rub chars), or add the rub after searing and during the 'roast' part of a Trex cook.

rubs will burn, only salt will remain uncharred at high heat.  so most times i sear with salt only, rub after.

for dry aged, though, nothing but salt.  otherwise it's like adding sodawater to wine

Little Steven

Like a spritzer? I like those )

stike

i bet you do, sailor.

Outcast

i bet you do, sailor.

Just about spit out my beverage on that one !  Funny  [love a good Navy burn]

Little Steven

I was gonna say that to you last time we were inna bar together

stike

you never take me out anymore